Guide to French Cuisine

French cuisine holds a revered position in the culinary world, often regarded as the epitome of gastronomic excellence. This reputation is not solely based on flavor but on the deep-rooted traditions, meticulous techniques, and rigid mise en place standards that underpin French culinary artistry. In 2010, the cultural significance of French cuisine was officially recognized by UNESCO when the “gastronomic meal of the French” was added to the organization's Representative List of the Intangible Cultural Heritage of Humanity. This acknowledgment further solidifies the importance of French cuisine as a cornerstone of culinary excellence and cultural identity. We explore the many facets of French cuisine, from its history and the chefs who shaped it to popular dishes and regional distinctions, to provide an understanding of this foundational culinary tradition.

What Is French Cuisine?

French cuisine is a cornerstone of global gastronomy, renowned for its emphasis on high-quality ingredients, meticulous preparation techniques, and deep respect for culinary traditions. Major global cuisines are defined as a fundamental aspect of culture that encompasses the foods and methods of preparation traditional to a specific region or population. French cuisine, therefore, represents the foods, culinary culture, and ingredients of the geographic area of France. Shaped by factors such as global powers, trade, climate, and pioneering chefs, French cuisine has been influenced over centuries to develop a unique and sophisticated culinary tradition. The meticulous cooking methods, plating techniques, and advanced pastry arts within French cuisine have set a standard for culinary excellence worldwide.

What Is French Cuisine Known For?

French cuisine is renowned for its emphasis on high-quality ingredients, meticulous preparation techniques, and rich flavors. It is characterized by its use of butter, cream, and sauces, such as hollandaise and bechamel. French cuisine is also known for its diverse regional specialties, including coq au vin from Burgundy, bouillabaisse from Provence, and cassoulet from Languedoc. Additionally, French culinary traditions place a strong emphasis on plating and presentation, making it a favorite choice for fine dining establishments around the world.

Types of French Cuisine

There are three main types, or perhaps the better word is “classes” of French cuisine: haute cuisine, provincial cuisine, and nouvelle cuisine. Not tied to a region, these three categories surmise different time periods in French cuisine’s evolution, as well as the cultural influences and techniques that shaped the national palate of France through each wave of culinary influence.

1. Haute Cuisine Definition: Also referred to as high cuisine, haute cuisine represents the epitome of French culinary excellence that flourished during the lavish reigns of Louis XIV and Louis XV. This culinary tradition was closely associated with the French aristocracy, symbolizing the grandeur and splendor of the royal court. In haute cuisine, meticulous attention is paid to every aspect of food preparation, from slicing and dicing to garnishing. The resulting dishes often bear a striking resemblance to elaborate works of art carefully arranged on a plate.
2. Provincial Cuisine Definition: Provincial cuisine, also referred to as regional cuisine, showcases the traditional, rustic home-style cooking of a particular region in France. It acts as a valuable historical archive of the region's culinary legacy, highlighting the importance of using fresh, locally sourced ingredients. Each region celebrates its distinctive dishes, with local culinary practices influenced by factors such as geography, available resources, and neighboring culinary traditions. Family recipes, seasonal produce, and a commitment to authentic flavors are essential components of provincial cuisine.
3. Nouvelle Cuisine Definition: The culinary movement known as Nouvelle Cuisine first gained prominence in the 1960s and '70s as a refreshing departure from the rich, heavy dishes commonly associated with haute cuisine. Influential figures such as Henri Gault and Christian Millau promoted this new style through their publication "Gault-Millau.” At the same time, esteemed chefs like Paul Bocuse, Alain Chapel, Michel Guerard, and the Troisgros brothers led the way in embracing this culinary revolution. Nouvelle cuisine emphasizes lightness and simplicity, showcasing the main ingredients rather than overpowering them. This style is characterized by its innovative cooking techniques, artful presentation, vibrant colors, and sophisticated garnishes.

French Culinary History

The origins of French cuisine can be traced back to the 14th century, when the first documented French recipe collection emerged. During this era, French cuisine primarily centered around extravagant banquets for the affluent, where food was served en confusion, meaning all the dishes were brought to the table simultaneously. It was customary for people to dine using their hands. Spiced or smoked meats, alongside seasonal vegetables, were the main staples.

The Renaissance period ushered in the exploration of the "new world," introducing an array of international spices and flavors that significantly impacted French culinary traditions. For instance, ingredients like haricot beans were only integrated into French cuisine following the discovery of the Americas. In 1547, when Catherine de Medici ascended to the position of French queen, she brought Italian influences with her, introducing ingredients such as tomatoes and emphasizing the significance of exquisite tableware and glassware. From the 17th century onwards, innovative chefs have molded French cuisine by continuously pushing boundaries and refining culinary methods, sculpting it into the culinary masterpiece it is today.

Famous French Chefs

While France is the homeland of many notable chefs, we provide a short-hand list of culinary pioneers who have been foundational to the development and evolution of French cuisine.

1. Francois Pierre La Varenne (1615-1678): Credited with laying the foundation for modern French culinary practices, Francois Pierre La Varenne published the first important book on French cooking. Before La Varenne, French cuisine relied heavily on rich, heavy sauces, but he introduced lighter dishes that focused on the natural flavors of the ingredients. In addition to his groundbreaking work on savory dishes, La Varenne also published a book that highlighted the art of French pastries and desserts, further solidifying his culinary legacy.
2. Marie-Antoine Careme (1784-1833): Also known as Antonin Careme, Marie-Antoine Careme is another legendary French chef who made significant contributions to the culinary world. He is famous for inventing the first four (later five) “mother sauces”, which form the basis of classical French cuisine. Careme was also renowned for his intricate sugar work and extravagant patisserie creations. He introduced the concept of serving a succession of courses to diners, as outlined on a menu, rather than bringing all the dishes at once, a practice that continues to influence fine dining experiences today.
3. Georges Auguste Escoffier (1846-1935): A culinary innovator ahead of his time, Escoffier revolutionized the organization and management of commercial kitchens. He introduced the concept of different stations and specialties in the kitchen (the French Brigade System), which is still widely used in modern culinary operations. Escoffier emphasized simpler dishes with lighter sauces, incorporating innovative ingredients to create dishes that have become French classics. His culinary contributions have had a lasting impact on the way kitchens operate and how dishes are prepared and presented.
4. Paul Bocuse (1926-2018): A trailblazer in the culinary world, Paul Bocuse played a pivotal role in the nouvelle cuisine movement. He championed lighter dishes that featured less butter and cream, focusing instead on the highest quality ingredients and precise plating presentations. His dedication to culinary excellence earned him the title Chef of the Century by the Culinary Institute of America. His influence extended beyond his own kitchen, as he trained numerous future top chefs who would go on to earn Michelin stars, further solidifying his legacy.

French Food Culture

The French take pride in their culinary heritage, and safeguard the techniques, ingredients, and high-quality dining experiences that are central to their way of life. Check out some facts about French food culture for a glimpse into how French cuisine is experienced by the residents of France:

• Multi-Course Meals: A key aspect of French food culture is the tradition of serving multiple courses during a meal. A French meal typically starts with an appetizer, followed by a main course, cheese course, and dessert. It’s consumed slowly over the course of several hours, allowing diners to savor a variety of flavors and build connections around the table.
• No Snacking: French food culture doesn't include snacking throughout the day, allowing people to come with full appetites to their mealtimes and enjoy multiple courses. This leads to a mindful way of eating where mealtimes are anticipated and savored; food isn't consumed thoughtlessly throughout the day.
• Cheese, Please: The French have a deep appreciation for cheese, with the average French person consuming around 55 pounds of cheese each year. France boasts a rich tradition of cheese-making, with over 400 different types of cheese produced in the country.
• Wine Supremacy: France's deep-rooted appreciation for wine is evident in its per capita consumption, which ranges between 41 and 45 liters per year. The country boasts 11 major wine regions covering 2,155,400 acres as of 2014, with Bordeaux, Bourgogne, the Rhone Valley, the Loire Valley, and Champagne being the most notable. French wines have been instrumental in shaping the global wine industry, with popular wine varieties like cabernet sauvignon, syrah, pinot noir, and Chardonnay originating in France and becoming staples in winemaking worldwide.
• Organic, Healthful Food: France holds the title of the largest consumer of organic food in Europe, reflecting the country's commitment to sustainable and environmentally friendly practices. Most kitchens in France do not have microwaves, as traditional cooking methods are highly valued in French culinary culture. In addition, the French consume more fish than meat, emphasizing the importance of fresh and high-quality ingredients in their diet.
• High Standard of Service: When dining out in France, visitors can expect a high standard of service in restaurants. French dining etiquette emphasizes the importance of presentation and service, creating a memorable dining experience for patrons.
• Baguette Facts and Myths: While baguettes are on UNESCO’s list of “intangible cultural heritage”, it is a myth that French people eat baguettes with every meal. Baguettes are typically enjoyed at breakfast or lunch but are rarely served for dinner. It is estimated that there are approximately 36,000 bakeries in France, showcasing the French passion for freshly baked breads.
• Food Waste Prevention: To reduce food waste, France has implemented a law that prohibits supermarkets from discarding unsold food. Instead, supermarkets are required to donate unsold food to charities or as animal feed, promoting sustainability and social responsibility.
• Cafe Culture: Cafes serve as social hubs for locals and tourists alike. Sidewalk cafes, known as cafes en terrasse, are a common sight in France, where patrons can enjoy a leisurely meal, a cup of coffee, or a glass of wine while watching the world go by. Additionally, cafes often offer a variety of pastries and light dishes that pair perfectly with a cup of coffee or an aperitif.
• No Ketchup: The French culinary culture discourages the use of ketchup on steak and other traditional dishes, except for fries and burgers, to preserve the authenticity of French cuisine and promote healthy eating habits. In 2011, France introduced regulations in school and university cafeterias to promote healthier eating habits and safeguard the nation's culinary heritage. One of the measures restricted ketchup’s availability, which was limited to being served only with fries. In restaurants, abstaining from ketchup is more about culinary etiquette and respecting the flavors of the dish.

French Dishes

French cuisine is renowned worldwide for its exquisite flavors, rich history, and culinary artistry. From savory dishes to delectable pastries, French food offers a diverse range of flavors and textures. Explore some of the most famous French foods, meals, and patisserie creations that have captivated food enthusiasts for centuries.

• Coq au Vin: A classic French dish, coq au vin is a flavorful chicken stew braised with red wine, mushrooms, and onions.
• Ratatouille: This vegetable stew features a medley of eggplant, zucchini, bell peppers, tomatoes, and herbs, offering a taste of Provencal cuisine.
• Bouillabaisse: A traditional seafood stew originating from Marseille, bouillabaisse typically includes a variety of fish, shellfish, aromatic vegetables, and luxurious saffron.
• Quiche Lorraine: A savory pastry filled with a custard mixture of eggs, heavy cream, cheese, and bacon, quiche Lorraine is a popular French dish enjoyed for breakfast or lunch.
• Beef Bourguignon: A rich and hearty beef stew cooked with red wine, onions, carrots, and mushrooms, beef bourguignon is a comforting dish with deep flavors.
• Croque Monsieur: A classic French sandwich made with ham and Gruyere cheese, topped with bechamel sauce and baked until golden and bubbly.
• Escargot: A delicacy in French cuisine, escargot refers to cooked land snails typically prepared with garlic, butter, and parsley.
• Tarte Tatin: A caramelized upside-down apple tart, tarte tatin is a popular French dessert that highlights the sweetness of baked apples and buttery pastry.
• Creme Brulee: A creamy custard dessert topped with a layer of caramelized sugar, creme brulee is a decadent treat enjoyed for its contrasting textures.
• Macarons: Colorful and delicate almond meringue cookies sandwiched with ganache, buttercream, or jam, macarons are a beloved French patisserie known for their light and airy texture.

Why Are French Fries Called French Fries?

The origins of the beloved french fry are a subject of culinary debate. While it is widely believed that Belgians began the process of frying strips of potatoes between the late 17th and early 18th centuries, both France and Spain claim the french fry and its subsequent rise to prominence result from their culinary contributions. In the United States, the term “french fry” was alluded to when, in 1802, Thomas Jefferson requested “potatoes served in the French manner” to accompany a White House meal. This marked one of the earliest references to the term in American history. By 1856, the term "french-fried potatoes" was being used in print, first and most notably in an E. Warren cookbook, solidifying the association of the delicious snack with French cuisine.

Regional French Cuisine

Each region in France offers a culinary journey filled with history, tradition, and a deep appreciation for quality ingredients and culinary craftsmanship. From the bustling streets of Paris to the picturesque landscapes of Provence, here is a guide to the regional cuisines that define the culinary tapestry of France:

• Paris and Ile-de-France: As the capital city of France, Paris is a melting pot of culinary influences. The region is known for its haute cuisine, iconic dishes like coq au vin and escargot, and decadent pastries such as croissants and macarons.
• Nord-Pas-de-Calais and Picardy: Located in northern France, this region is famous for its hearty comfort foods like potjevleesch (meat terrine) and carbonade flamande (beef stewed in beer).
• Champagne Lorraine and Alsace: Known for its sparkling wines, this region also offers classic Alsatian dishes like choucroute garnie (sauerkraut with sausages) and tarte flambee (thin-crust pizza).
• Normandy: This coastal region is celebrated for its seafood dishes like moules marinieres (mussels in white wine) and Normandy-style fish stew.
• Brittany: With its strong maritime heritage, Brittany is renowned for its seafood specialties, as well as crepes and galettes made with buckwheat flour.
• Loire Valley and Central France: This region is known for its goat cheeses, freshwater fish dishes, and the iconic dish coq au vin jaune (chicken in yellow wine).
• Burgundy and Franche-Comte: Famous for its rich and indulgent cuisine, this region is home to dishes like boeuf bourguignon (beef stewed in red wine) and escargots de Bourgogne (Burgundy snails).
• Rhone-Alpes and Savoy: Nestled in the French Alps, this region offers hearty mountain fare such as fondue, raclette, and tartiflette (potato, cheese, and bacon casserole).
• Poitou-Charentes, Limousin, and Auvergne: Known for its rustic and flavorful dishes, this region features specialties like confit de canard (duck confit) and pate de pommes de terre (potato pie).
• Aquitaine and French Basque Country: This region is famous for its Basque cuisine, including dishes like piperade (pepper and tomato stew) and axoa (spicy veal stew).
• Languedoc-Roussillon and Midi-Pyrenees: With its Mediterranean influences, this region offers dishes like cassoulet (white bean stew with meat) and brandade de morue (salt cod puree).
• Provence-Alpes-Cote d’Azur: Known for its vibrant flavors and fresh ingredients, this region features dishes like ratatouille, bouillabaisse (fish stew), and pissaladiere (onion tart).
• Corsica: This island region boasts a unique blend of French and Italian influences, with dishes like civet de sanglier (wild boar stew) and fiadone (ricotta cheesecake).

French Cooking Techniques

French cuisine is renowned for its intricate techniques that elevate dishes to a level of sophistication and flavor that is unparalleled. Understanding and mastering these techniques is essential for any chef looking to delve into the world of French cooking. Here are some key French cooking methods commonly used in kitchens around the world:

• Flambeing: This dramatic technique involves igniting alcohol to create a burst of flames, as seen in popular dishes like crepes suzette.
• Searing: Searing is the process of browning the surface of meat or fish by exposing it to high temperatures. This method seals in the natural juices and enhance the flavor of French dishes like steak au poivre and seared foie gras.
• Sauteing: Sauteing involves cooking food quickly in a small amount of fat over high heat. In French cuisine, this technique is commonly used to make poulet saute Alice, saute d’agneau, and sides like green beans or mushrooms.
• Pan Frying: Pan frying is similar to sauteing but uses a larger amount of oil or fat to cook food. It creates a crunchy outer layer while retaining a tender interior in dishes like steak-frites, sole meuniere, and magret de canard.
• Poaching: Poaching is a gentle cooking technique that involves simmering food in liquid, such as water, broth, or wine. This method is commonly used in French cuisine for oeufs en meurette, salad Lyonnaise, and cod bonne femme.
• Broiling: Broiling exposes food to direct heat from above, creating a caramelized exterior while keeping the interior juicy and flavorful. It is used in preparing French onion soup, croque monsieur, and moules gratinees.
• Grilling: Grilling entails cooking food over an exposed flame or hot coals. This technique produces attractive grill patterns on French delicacies such as merguez sausages, cote de boeuf, and herbes de Provence seasoned chicken.
• Braising: Braising begins by searing food in fat to lock in flavor and then gently simmering it in liquid over low heat. Some timeless braised French dishes include beef bourguignon, coq au vin, and blanquette de veau.
• Baking: Baking is a dry-heat cooking technique that employs an oven. This method is commonly used for pastries, bread, and desserts, resulting in dishes that are light, fluffy, and perfectly cooked.
• Roasting: Roasting is a technique that involves cooking food at high temperatures in an oven. This method is ideal for meats, poultry, and vegetables, resulting in dishes that are caramelized on the outside and tender on the inside.

French Cooking FAQ

Now that you know the history of French cuisine, the chefs who shaped it, its wide regional varieties, and its most famous dishes, you have a thorough overview. However, you may still have some curiosity questions. To leave no stone unturned, we answer the most frequently asked questions about French cuisine.

When Were the First French Cookbooks Written?

French cuisine has a rich history dating back to the Middle Ages, with the first known French cookbooks written in the 14th century. Notably, "Le Viandier" by Guillaume Tirel, also known as Taillevent, is one of the earliest French culinary works. This influential cookbook provided detailed recipes and techniques that laid the foundation for French gastronomy. Subsequent centuries saw the publication of other notable French cookbooks, which have shaped the culinary traditions that continue to influence chefs and food enthusiasts around the world today.

Why Is French Cuisine Considered the Best?

French cuisine is often considered the best not as a commentary on flavor, which is up to personal preference, but because of how foundational it has been to the development of gastronomy. French culinary traditions have set the standard for techniques, ingredients, and presentation that have shaped the culinary landscape worldwide.

How Were New World Food Introduced to France?

New World foods, such as tomatoes, potatoes, and chocolate, were introduced to France through explorers and traders who brought these exotic ingredients back from their journeys. The French aristocracy, with their means to buy imported products, quickly incorporated these novel foods into their cuisine, leading to the integration of flavors and techniques that have since become essential elements of French cooking.

What Are the 5 Mother Sauces in French Cuisine?

French cuisine is renowned for its rich and diverse flavors, and at the heart of many classic French dishes are the five mother sauces. These foundational sauces, known as the "Sauces Meres," include bechamel, veloute, espagnole, hollandaise, and tomate. Each sauce serves as a base for countless variations and plays a crucial role in traditional French cooking, providing a solid foundation for creating a wide range of delicious dishes.

French cuisine is renowned for its rich history, diverse flavors, and meticulous techniques. By incorporating French cooking methods into your commercial kitchen, you can elevate your culinary creations to new heights. Explore regional French dishes to expand your culinary repertoire and experiment with making derivatives of the classic mother sauces to add depth and complexity to your menu offerings.